Thanks to the quarantine / coronavirus, there haven’t been many safe, outdoor, socially distant activities this summer. One super-fun local activity was blueberry picking at Temecula Blueberry Co.!
Sean and I went early in the morning, before it got too hot and too crowded. Everyone was wearing their masks, and we even got to feed some goats!
The best part was the massive haul of blueberries we got. Nothing tastes better than freshly baked fruit desserts made with fruit you picked yourself.
Prep time: 15 min // Total time: 1 hour 5 min
For blueberry filling:
- 4 1/2 c. blueberries
- 1/2 c. granulated sugar
- 1 1/2 tbsp. cornstarch
- 1 tbsp. lemon juice
- 1 1/2 tsp. lemon zest
For crisp topping:
- 1/2 c. all-purpose flour
- 1/2 c. rolled oats
- 1/2 c. packed brown sugar
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 6 tbsp. melted butter
- Make filling: Preheat oven to 375°. In a 10° ovenproof skillet or square baking dish, toss blueberries with sugar, cornstarch, lemon juice, and lemon zest.
2. Make topping: In a large bowl, whisk together flour, oats, brown sugar, salt and cinnamon. Use your hands or a fork to incorporate melted butter into flour mixture until mixture has pea-size clumps.
3. Scatter topping over blueberry mixture and bake until berries are bubbling and topping is golden, 40 to 45 minutes.
Source: Adapted from a recipe by Delish